Keto Almond Flour Tortillas

Ingredients

• 1 cup blanched almond flour (112 grams)
• 1 tbsp xanthan gum (8 grams; essential for flexibility)
• 0.5 tsp baking powder (2 grams)
• salt (a good pinch)
• 1 large egg
• 1 tbsp water (15 grams)

Steps

1. 1

   Place the almond flour, xanthan gum, baking powder, and salt in a food processor.

2. 2

   Add the egg and the tablespoon of water to the processor.

3. 3

   Process the ingredients for approximately 10 seconds until a ball of dough forms.

4. 4

   Remove the dough, wrap it in plastic wrap, and gently knead it with your hands for 1 to 2 minutes.

5. 5

   Let the wrapped dough rest for 15 minutes to allow the xanthan gum to hydrate and the dough to become flexible.

6. 6

   Divide the dough into 4 or 5 equal portions, forming small balls.

7. 7

   Place a dough ball between two sheets of parchment paper.

8. 8

   Flatten the dough with your hand and then use a rolling pin to roll it out until it is the thickness of a coin (approximately 5 inches in diameter).

9. 9

   For a perfect shape, place a small bowl upside down over the rolled-out dough and trim the edges with a knife.

10. 10

    Repeat the process with the rest of the dough, collecting the scraps to form additional tortillas.

11. 11

    Cook each tortilla in a non-stick skillet over medium heat for 1-2 minutes per side until they are lightly browned and cooked through.

Notes

If you don't have xanthan gum, you can try substituting it with guar gum or psyllium husk, although xanthan gum is recommended for the best texture. Save the dough scraps to maximize the recipe yield.

Nutrition per serving

• keto
• low carb
• gluten-free
• tortillas
• side dish
• almond flour